ORANGE MOUSSE
This is a very refreshing dessert after a big meal or on a hot sunny day. The recipe says it serves 6 but when I made it I found that it serves 10. Great flavor
Provided by Bergy
Categories Dessert
Time 2h10m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
- Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
- Beat in 1 cup of the hot milk into the egg mixture.
- Slowly whisk the egg mixture into the hot milk.
- Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
- Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
- Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.
EASY STRAWBERRY MOUSSE
Make this strawberry mousse using just three ingredients. With a purée at the base, it's topped with a creamy mousse for a stunning yet simple summer dessert
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
- Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.
Nutrition Facts : Calories 460 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium
ORANGE-STRAWBERRY SAUCE
This orange-strawberry sauce recipe, from Anne Willan's "From My Chateau Kitchen," adds a sweet touch to her Whole Tangerine Souffle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.
STRAWBERRY ORANGE SAUCE
Steps:
- In a small saucepan, heat the liqueur and orange juice over medium heat.
- Stir in 1 3/4 cups strawberries. Cook for 2 minutes, stirring frequently.
- Stir in the sugar. Cook for 2 to 3 minutes, or until the berries soften. Remove from the heat.
- Stir in the remaining 1 3/4 cups strawberries. Serve hot or pour into a small airtight container and refrigerate until ready to serve.
- Cinnamon Blueberry Sauce
- Substitute fresh blueberries for the strawberries and use 2 tablespoons of fresh orange juice. Add 1/2 teaspoon ground cinnamon when stirring in the sugar.
- Nutrition information
- (Per serving)
- Calories: 33
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugars: 5g
- Protein: 0g
- Calcium: 11mg
- Potassium: 102mg
- Dietary Exchanges
- 1/2 fruit
- Nutrition information (CINNAMON BLUEBERRY SAUCE)
- (Per serving)
- Calories: 45
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 11g
- Fiber: 2g
- Sugars: 8g
- Protein: 1g
- Calcium: 6mg
- Potassium: 58mg
- Dietary Exchanges
- 1 fruit
CARAMEL & ORANGE MOUSSES
This festive dessert makes the perfect end to a buffet party, and it can be made ahead too
Provided by Sara Buenfeld
Categories Buffet, Dessert
Time 3h
Yield Makes 8
Number Of Ingredients 8
Steps:
- Soak the gelatine in cold water to soften it. Heat the orange juice in the microwave for 1 min. Squeeze the excess water from the gelatine, add to the hot juice and stir to dissolve. Set aside to cool.
- Put the egg yolks, sugar and orange zest into a bowl and whisk over a pan of hot water for 10 mins until thick and foamy. Remove from the heat and continue whisking until completely cool.
- Fold the gelatine, orange mix and liqueur, if using, into the egg yolk mixture. In separate bowls, whisk the egg whites and cream until both are softly stiff, then gently fold into the orange mix. Spoon into 8 cocktail glasses and chill until set. Will keep, covered, for 2 days.
- A couple of hrs before serving, make the caramel oranges. Heat the sugar in pan with 2 tbsp water. When the sugar has dissolved, turn up the heat and cook until pale golden. Add the oranges (take care as the sugar will splutter) and swirl them round the pan to coat them in the caramel. Allow to cool. Spoon a couple of orange segments and some caramel juice on top of each mousse and serve with crisp biscuits on the side.
Nutrition Facts : Calories 343 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.16 milligram of sodium
FROMAGE FRAIS MOUSSE WITH STRAWBERRY SAUCE
This low-fat dessert has a wonderfully light and airy texture, and it's suitable for vegetarians too
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 5
Steps:
- Put the egg white into a heatproof bowl with the icing sugar. Set the bowl over a large pan of simmering water and, using a hand electric whisk, whisk for 5 mins until the mixture is light, fluffy and holds peaks when the blades are lifted. Remove from heat, whisk in the lemon zest, then whisk for a further 2 mins to cool it down.
- Fold in the fromage frais, then transfer to six glasses or small bowls and chill. Roughly chop half the strawberries and put in the food processor with the 2 tbsp icing sugar and the lemon juice. Whizz to a purée, then press through a sieve to remove the seeds. Chop the remaining strawberries.
- Spoon the chopped strawberries over the mousses, then spoon a little purée over each. Chill until ready to serve.
Nutrition Facts : Calories 118 calories, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.13 milligram of sodium
ORANGE MOUSSE WITH STRAWBERRY SAUCE
Serve an Orange Mousse with Chocolate Sauce for dessert for a refreshing citrus treat! This orange mousse makes 12 servings, perfect for a party.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Combine gelatin mix and orange zest in large bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in cold water and orange juice. Refrigerate 1 hour or until slightly thickened.
- Whisk in COOL WHIP until blended. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 3 hours or until firm.
- Meanwhile, puree strawberries and vanilla in blender until smooth. Unmold gelatin. Serve with pureed strawberries.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9336 g
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